I’m going through another one of my phases.
Only this time it’s not that weird.
I’m obsessed with reading magazines at the moment. This is probably quite a good time to have it since all the new magazines for next month are coming out. I have loads of subscriptions, but keep sneaking in a magazine with the weekly shop.
I say sneaking… We use fast track at Sainsbury’s so the other half kind of has to scan it.
Anyways, it’s not on my list which means I wasn’t planning on buying it = sneaking. So when I gravitate towards the magazine aisle I’m sure my other half rolls his eyes and sighs to himself.
I’ve always been mature and sensible and now it really shows in my choice of magazine. I’m 21, so you’d think I’d buy Company, Cosmopolitan, Elle etc.
Oh no. Essentials, Prima, Woman & Home, Good Housekeeping, Easy Living….
All the ones for middle aged women. But I honestly don’t care because I find them interesting, they actually have proper articles to read. Yes they have some beauty and fashion, but I like reading and absorbing information and these are the best I’ve found.
Plus, in Prima and Essentials you get crafty stuff and recipes so that makes them amazing.
Another plus to reading magazines for older women is the beauty sections usually have all the really decent makeup that I like. If I buy a magazine aimed at my age group it’s all the cheaper brands which, to be honest I wouldn’t put anywhere near my face.
Well, after that randomness, onto today’s recipe. As I’ve said before, we went to the last BTCC race of the season a couple of weekends ago and since I like to bake, I like to make sure my family and friends are well fed at race meets since we have to be outside battling the elements all day. (It was bloody freezing and raining all day)
I decided to make Apple Streusel Cake, my (and my Dad’s) favourite Chocolate Chunk Cookies and some Chocolate Spice cupcakes (recipe to come soon!). I was really happy with how this cake turned out, it was lovely and moist with a sweet topping. And since it had to travel quite a way and be outside all day it was fairly robust as it didn’t have delicate frosting that would ruin at the slightest knock.
I went back to one of my favourite recipe books The Hummingbird Bakery: Cake Days. You can’t go wrong with one of their recipes, I haven’t had a bad experience with one yet and I’ve been using them for years.
Makes One 8 inch round cake. (I only had a 7″ to hand, this worked fine)
Recipe from The Hummingbird Bakery: Cake Days
Ingredients For The Sponge:
> 60g butter/marg
> 100g caster sugar
> 1 egg
> 1/2tsp vanilla extract
> 140g plain flour
> 1tsp baking powder
> 80ml milk
> 3 Granny Smith Apples (I only needed 1 1/2, my apples weren’t particularly large, but 1 1/2 was plenty)
Ingredients For The Streusel Topping:
> 70g plain flour
> 1/2tsp ground cinnamon
> 40g butter
> 70g light brown sugar
> Preheat the oven to 170 degrees C. Grease and line your cake tin.
> Make the topping first. Place the flour, cinnamon and butter in a small bowl.
> Rub the butter into the flour until it resembles breadcrumbs. Alternatively use your hand mixer to mix it, much quicker 🙂
> Add in the light brown sugar.
> Mix with a spoon until combined. Leave to one side.
> Now onto the cake; place the butter and sugar in a large bowl or the bowl of your stand mixer.
> Beat until light and fluffy, about 2 minutes.
> Add in the egg and vanilla extract.
> Mix until pale and smooth.
> Add in the flour, baking powder and milk.
> To begin with mix on a low speed, once the flour is just combined, turn the mixer up to medium-high and mix until light and smooth.
> Pour the batter into your prepared cake tin and smooth over. It doesn’t have to be perfectly smooth, it’ll be covered in apple and streusel topping 🙂
> Peel and core your apples. Cut into quarters and then slice the quarters into 4-5 slices about 0.5cm thick.
> Start placing the apple slices around the edge making a neat circle, going in until you’ve covered the cake mix.
> Sprinkle the streusel topping over the apples and press down lightly.
> Place in the oven for 35-45 minutes, until an inserted skewer comes out clean. Be careful to poke right through the cake and not just the apple.
> Leave to cool in the tin for 30 minutes, before removing from the cake tin and leaving to cool completely on a wire rack.
> Will keep in an airtight container for up to 3 days.
> Serve alone or with warm custard and a cup of tea. Perfect flavours for Autumn!